24 September 2012

Over the years I have been to many foodie conferences heavy on food writing, food photography, pitching your blog and many other helpful and advice filled classes and talks by numerous blogging stars like Ree Drummond, Monica Bhide, David Lebovitz and many more too numerous to mention.

The biggest thing that I have taken away from any of these blogging events is the necessity to "find your own voice" to create a level of success.

For me I am still searching since here at More Than Burnt Toast I don't concentrate on one type of cuisine or another. My "voice" like my life is eclectic with many influences worldwide. On these pages you will find a hodge podge of different cooking styles from comfort food to gourmet from Greek to Mexican. I have one foot heavily in Mediterranean cuisine but like the melting pot called Canada we are bombarded with dishes from all over the world. You are most likely to be inundated with recipes and anecdotes from my "passion of the moment." For those of you who read this blog you will know that for now that is my upcoming trip to Italy, so, this blog is a little heavy with the Italian vibe. When I first began this blog 5 years ago I had just travelled throughout Greece for 5 weeks so you know what blanketed these pages.

Hence this Mexican inspired dish that was inspired by seasonal corn on the cob. The basic idea came from Roger Mooking of the Food Network. Does that mean that Mexico is on the horizon? There should be a wedding there in the next few years.

In a large skillet with a tight-fitting lid place chicken breasts. Cover with 1-inch of water. Add chicken bouillon cube. Cover and bring to a boil; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside. From pan pour off all but 1/4 cup stock.

In a large cast iron pan over medium heat add oil. Add onions and sauté until golden brown; add garlic and stir.

Add shredded chicken and parsley to mixture, stir, season with salt and pepper, remove from heat and set aside.

Smashed White Beans

2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, chopped

1 tablespoon fresh sage, roughly chopped

1 can white beans, drained and rinsed (340 g)

1/2 teaspoon chipotle chili powder

salt and pepper

Heat olive oil in a sauté pan over medium heat, add onions and garlic, cook until tender and translucent.

Add sage, stir to incorporate then add white beans. Cook together until beans are warmed; remove from heat, smash with potato masher or fork.

Season with chipotle chili powder, salt, pepper, set aside.

Corn Salsa

3 cobs corn

1/4 medium red onion, diced

1 small red pepper, seeded and diced

1/2 English cucumber, seeded and diced

1 jalapeno, seeded and diced

1/4 bunch parsley or cilantro, finely chopped

1 teaspoon olive oil

1 small lime, juiced

salt

Husk the corn, removing all of the silk. I place several of the corn husks in the bottom of a large pot with lid, place the cobs on the bed of husks and pour in several inches of water. Turn heat onto high and steam for about 6 - 10 minutes depending on how you like your corn cooked. Do not remove lid!!!!

Cut kernels off cobs of corn and place in a bowl.

Add remaining ingredients, toss and set aside.

Assembly

1 tablespoon olive oil

1 package soft tortilla shells

1 wheel of Brie, cut into long pieces (8-10 oz)( I used some camgonzola that I had in the fridge which is a milder form of blue cheese)

2 cups aged white cheddar, shredded

Heat olive oil in a cast iron pan or large sauté pan over medium heat.

Place desired combinations of Smashed White Bean, Chipotle Chicken and cheeses on half of tortilla.

Do not make them too thick.

Fold tortilla over and place in heated pan, flip once crispy and golden, repeat to other side.

Remove from pan and enjoy with Corn Salsa.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Looks lovely. I love Mexican food and you can always have me at chipotle.

I think that one's voice shouldn't have to be found. I don't like it when bloggers try to create some sort of onine persona (a la Ree Drummond). Just write from the heart and your voice will be right there. I don't think I need to tell you that though, because it's quite evident in your blog that you write from the heart.

How nice to have been close by to attend all these blogger meetings. They never seem to be close to where I live. Like you I prepare a variety of dishes and do it so my readers don't get bored. I'm hopeful someday soon there will be a meeting in my neck of the woods. Take care,

Ohhhh, you've made me so homesick for North America with this post, Val. :-) I love Mexican food so very, very much and just haven't been able to find those key ingredients that you MUST have. :-) I'll keep searching though!!! For sure. Just so I can make things like this. :-)

This is truly my kind of meal. Love something cheesy and quisadillas are always a palate pleaser to me - and that salsa looks like a meal itself. YUM. Love the photography here, too. It really sets the mood for a leisurely casual dining experience.:)VXO

I love the dish.... I miss Mexican food and have to make my own so this goes on the list. How sad about the sweet corn, though. I've never been to a blogging conference - a disadvantage to living over here...

Eclectic is all good, Val! In fact, like you, I dip into the Italian more heavily, but venture into Thai and "American" recipes a bit as well. I love your 'voice' and think you write wonderfully as well. This is a Mexican recipe that I think that I could handle preparing since I have nearly not one toe dipped into Mexican cuisine yet. I love quesadillas!

Hi Val, what a delicious dinner you have here. I love the smashed beans and the corn salad, both sound de-lish. I am looking forward to the upcoming Italian Adventure. I will be overseas myself at the same time but hope to keep up with your blog while I am away. Regarding finding your voice: to generate traffic to our blogs it's often tempting to do what you think people will like. I think you are right and it is important to stay authentic. Like the quote somewhere on your blog: be yourself. Everyone else is taken.Ciao,Dina

This sounds worth the effort it takes to make. I have to give this recipe a try. Those of us who are regular readers enjoy the miles you take us in your kitchen. I love your world view. Have a great day. Blessings...Mary

But that's why we all love to visit you, Val....your eclectic voice! Nothing more fun to read about.Your recipe today may take some time to make, but the results look delicious. As I read down (drooling over your corn salsa) I loved reading your cheese choice was brie. YUM!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.